Vegetable Bake with Potato Topping - Gluten Free

I belong to a group who cook meals for Mums with New Born Babies,
They come home too soon after the birth, in my humble opinion.
They are tired and occasionally need a meal, they can take out of the freezer,
pop into the oven and serve

The food we make, which is really tasty, is definitely not Gluten Free or Vegetarian
so I have devised 3 dishes that will suit. In the Central Auckland Area there are quite a few people who follow the Halal diet and this has been perfect for them.

This first dish is really a take on Cauliflower Cheese, 
I have added a Potato Top, just to make it more filling
This amount will fill 4 foil containers.
Each of the containers, (which are the size of take out food containers) should feed 2 adults.
Perhaps a salad on the side.  
When I mash my potatoes I use a potato ricer for the best results
but a normal old potato masher will do
Multi tasking. Vege and potatoes cooking. White sauce on the go

Vegetable Bake with Potato Topping 
150 gms butter 
5 tablespoon Gluten Free Cornflour 
1 litre whole milk 
1 bay leaf 
Sea salt and freshly ground black pepper 

 1 large onion chopped 
1 stick celery finely chopped 
100 gms grated cheese 

Extra grated cheese for topping 

3 carrots peeled and sliced 
1/2 cauliflower broken into florets 
1 cup frozen peas  

1 kg (preferably Agria) Potatoes (All round mashing and baking potato)
100 mls hot milk 
20 gms cold butter 

Melt butter 
Add onion and celery
Season with sea salt and freshly ground black pepper 
Cook till tender
Add cornflour 
Stir well and just cook out for about 3 minutes
Meanwhile heat milk with a bay leaf 
(I use the microwave)
Add to onion and celery mix a slosh at a time
Stirring all of the time till thickened

Add 100 gms grated cheese stir well

Don't have it too thick, consistency of a custard is good

Meanwhile, while you are making the sauce
Into a pot of salted boiling water
Add Carrots and cauliflower 
Cook till just tender
Add frozen peas just for a few minutes
Drain (Reserve the liquid it is a nice stock)
Add vege to cheese sauce 
Put into containers

Also, meanwhile
Peel and cut potatoes into chunks 
Cook till tender in salted water
Drain
Mash with 100 mls of hot milk 
Beat in 20 gms cold butter and you should have perfect mashed potatoes

Taste and season with salt and freshly ground black pepper if needed 
Lay potatoes over the vege 
Brush up with a fork
Sprinkle some grated cheese over the top 

Bake about 30 minutes
Until potato topping is golden and sauce bubbling
A good couple of hours work, notice the wine glass. Well deserved. I feel.
3 different dishes for 4 different families